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die Zutaten:
die Zubereitung:

30 g Fresh compressed yeast =3DOR=3D-

1 pk Dried yeast 3/4 c Lukewarm water 3 ts Sugar

1/4 c Yoghurt

1 Egg; beaten 1/4 c Melted ghee or butter 2 ts Salt

3 1/2 c Plain white flour (approx) Extra melted butter 2 tb Poppy seeds-=3DOR=3D- 2 tb Black cummin seeds =20

In a small warm bowl sprinkle yeast over quarter cup warm water and leave for a few minutes to soften, then stir to dissolve. Add I teaspoon of the sugar, stir, then leave in a warm place for 10 minutes or until it starts to froth. This is to test whether the yeast is live. If it does not froth start again with a fresh batch of yeast.

Stir yoghurt until smooth, then mix with the rest of the sugar, the remaining half cup lukewarm water, egg, melted ghee and salt. Stir in the yeast mixture. Put 2 cups flour into a bowl, make a well in the centre and pour in liquid mixture, beating well with a wooden spoon until it is a smooth batter. Add remaining flour a little at a time and when it gets too stiff to use the spoon, knead with the hands until a stiff dough is formed. Knead for 10-12 minutes or until dough is smooth and elastic, using as little extra flour as possible. Form dough into a ball, let it rest on board while preparing bowl. Heat bowl by running warm water into it and leaving for a,few minutes. Dry bowl well, grease it, then put dough in bowl and turn it over so that top is greased. Cover with a cloth and leave in a warm place until doubled in bulk and a finger pushed into the dough leaves an impression. Punch down dough and divide into 8 balls, leave to rest 10 minutes.

Pre-heat oven to very hot - 230"C (450"F). Put two ungreased baking trays into the oven to pre-heat. Pat dough into circles keeping them thin in the centre and thicker around the rim then pull one end outwards, making a teardrop shape. They should be a handspan long and little more than half that much wide at the base. Brush with melted ghee and sprinkle with poppy or black cummin seeds. =20

Put 2 or 3 loaves on each baking tray. Bake about 10 minutes or until golden and puffed. If naan is not brown enough, put under a pre-heated grill for a minute or two. Serve warm or cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with kachumbar as an accompaniment.

MMed IMH c/o LeMarYol BBS Fido 2:324/151.4 =20

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